User talk:TheTank95/sandbox

It looks like you've skipped the annotations of each article (summarizing the articles, their strengths and weaknesses and how they support or refute your controversy) and jumped straight to doing your paragraphs. The annotated bibliography is important since it helps you consider the strength of your evidence and its relevance to the topic; it also helps you when citing. Right now, you have no indication what information came from which article and also mention articles that aren't listed in your reference list. As for the articles there, the review articles in particular are good and you'll want to rely on these more than news or other less reliable sources (see the library module again for information on the levels of evidence you'll need). Let us know if you need help or have questions! Camand74 (talk) 16:19, 12 April 2018 (UTC)

MY EDITS:

Soy isoflavones are the most researched chemicals related to soy food due to their expected health-related effects. Past studies have shown that these isoflavones compete to bind to estrogen receptors in females. The anti-estrogenic effects are one of the underlying relationships soy food consumption has had with breast cancer diagnoses. In 2009, studies from the American Medical Association proved that soy food consumption was significantly associated with decreased risk of death and recurrence. The inverse relationship between women who were in either early or late stage cancer did not vary by menopausal status as well. The benefits of soy protein consumption were documented as proven up to a threshold of 11 grams per day, after which no additional benefits were noted. On the other hand, soy product consumption has not been proved to have a decreased risk of death from all causes. A study done by Food and Function shows that follow up studies on participants of soy product consumption studies did not suffer lower risk of mortality.

In 2013, research showed that soy protein did not improve cardiovascular health by lowering serum lipids. However it was shown to reduce levels of interleukin-6 which are often found in patients with diabetes or those suffering from advanced stages of cancer. The cardiovascular improvements from soy protein have not been proven with compelling evidence. Soy protein consumption has been proven to be helpful during periods of fasting or weight loss. Food and Function concluded a study proving the growth performance, gastrointestinal digestion, and physiological responses on rats through the use of whey, soy, and casein proteins. Whey protein was shown to have a positive impact for rapid bodybuilding of skeletal muscle; soy preparations were more beneficial during times of mass reduction. The use of soy protein in diets has added benefit for health effects and preservation of mass.

Consumption of soy proteins have been documented to increase IGF-1 hormone in American diets; on the other hand, Asian diets led to decreased levels of IGF-1. Increased IGF-1 is associated with an increased risk of breast cancer in women. However, studies done by Nutrition and Cancer have shown that soy protein consumed with seaweed supplements actually has an inverse effect and lowers IGF-1 levels by up to 40% compared to control groups. This indicates that co-factor foods such as soy and seaweed have added health benefits when taken in conjunction.

Reference List: (1) Mangano KM, Hutchins-Wiese HL, Kenny AM, et al. Soy proteins and isoflavones reduce interleukin-6 but not serum lipids in older women: a randomized controlled trial,. Nutrition research (New York, NY). 2013;33(12):1026-1033. doi:10.1016/j.nutres.2013.08.009.

(2) Shu XO, Zheng Y, Cai H, et al. Soy Food Intake and Breast Cancer Survival. JAMA : the journal of the American Medical Association. 2009;302(22):2437-2443. doi:10.1001/jama.2009.1783.

(3) Teas, J., Irhimeh, M. R., Druker, S., Hurley, T. G., Hébert, J. R., Savarese, T. M., & Kurzer, M. S. (2011). Serum IGF-1 Concentrations Change With Soy and Seaweed Supplements in Healthy Postmenopausal American Women. Nutrition and Cancer,63(5), 743-748. doi:10.1080/01635581.2011.579383

(4) Wróblewska, B., Juśkiewicz, J., Kroplewski, B., Jurgoński, A., Wasilewska, E., Złotkowska, D., & Markiewicz, L. (2018). The effects of whey and soy proteins on growth performance, gastrointestinal digestion, and selected physiological responses in rats. Food & Function,9(3), 1500-1509. doi:10.1039/c7fo01204g

(5) Namazi, N., Saneei, P., Larijani, B., & Esmaillzadeh, A. (2018). Soy product consumption and the risk of all-cause, cardiovascular and cancer mortality: A systematic review and meta-analysis of cohort studies. Food & Function. doi:10.1039/c7fo01622k — Preceding unsigned comment added by TheTank95 (talk • contribs) 03:12, 9 May 2018 (UTC)